Preparing process of warm beer

A technology for manufacturing warm beer, which is applied in the field of warm beer manufacturing, can solve problems such as limited nutritional value, achieve rich nutritional value and reduce the effect of getting angry easily

Inactive Publication Date: 2012-05-23
HUANGSHAN YINGKESONG BEER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the beer that people drink is produced with water, malt, rice, and hops. It is more suitable for drinking in summer, but there are few types of beer suitable for drinking in winter. On the basis of ordinary beer, it is made by adding a small amount of one or two warming substances and dark beer pigments, and its nutritional value is limited

Method used

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  • Preparing process of warm beer
  • Preparing process of warm beer

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Experimental program
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Effect test

Embodiment 1

[0018] (1) After the black rice is pulverized by a rice grinder, put it into the gelatinization pot and add an appropriate amount of mountain spring water at 50°C. After 20 minutes, the temperature is raised to 70°C and kept for 10 minutes. After 20 minutes, the temperature is raised to 90°C and kept for 15 minutes. Raise the temperature to 100°C in 10 minutes and keep it warm for 30 minutes to obtain gelatinized mash;

[0019] (2) After the malt is crushed by a malt grinder, it is put into the mash pot and an appropriate amount of mountain spring water at 45°C is added. After the protein is rested for 50 minutes, the black rice gelatinized mash is put into the mash pot and malt mash, and the temperature is raised for 10 minutes. to 68-70°C and hold for 60 minutes.

[0020] (3) After the saccharification is complete by iodine test, the saccharified mash is obtained, the mixed mash is heated to 76-78°C to kill enzymes, and then filtered through the sedimentation tank to obtain ...

Embodiment 2

[0029] According to the ratio by weight, mountain spring water 4.5, malt 0.5, black rice 0.4, hops 0.002, according to the reaction step (1-3) in the embodiment 1, make 10 0 P wort, then add yeast for fermentation, the amount of yeast added is 10.0×10 6 pcs / ml, fermented for 8 days, after fermented and matured, cooled to 0--1°C, zero storage for 4 days, after the yeast on the bottom surface was discharged, muddy wine was obtained, which was sent to filtration;

[0030] Dilute the concentrated solution of hawthorn, red dates, wolfberry and ginger juice with deoxygenated water, deoxygenate and adjust the pH value to 4.0-4.4 with edible lactic acid to obtain a mixed solution, and then use a metering pump to add it to the murky wine through a pipeline to beat Put it into a diatomaceous earth filter to filter to obtain sake, the turbidity of the sake is controlled at 0.4-0.5EBC, the sake is sent into the sake tank, and after filling, it is pasteurized and labeled to obtain the fini...

Embodiment 3

[0033] According to the ratio by weight, mountain spring water 4.0, malt 0.6, black rice 0.5, hops 0.003, according to the reaction step (1-3) in the embodiment 1, make 11 0 P wort, then add yeast for fermentation, the amount of yeast added is 11.0×10 6 pcs / ml, ferment for 9 days, after the fermentation is mature, cool down to 0--1°C, zero storage for 5 days, after the yeast on the bottom surface is discharged, the muddy wine is obtained, and sent to filtration;

[0034] Dilute the concentrated solution of hawthorn, red dates, wolfberry and ginger juice with deoxygenated water, deoxygenate and adjust the pH value to 4.0-4.4 with edible lactic acid to obtain a mixed solution, and then use a metering pump to add it to the murky wine through a pipeline to beat Put it into a diatomaceous earth filter to filter to obtain sake, the turbidity of the sake is controlled at 0.4-0.5EBC, the sake is sent into the sake tank, and after filling, it is pasteurized and labeled to obtain the fi...

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Abstract

The invention discloses a preparing process of warm bear, which comprises the following steps: crushing, saccharifying, filtering, boiling and cooling the materials of 4-4.5 spring water, 0.5-0.6 malt, 0.4-0.5 black rice and 0.002-0.003 hop according to part by weight, thus obtaining 10-11 degrees rho of wort; adding yeast into the prepared wort to conduct fermentation, temperature reduction and storage, discharging fermenting yeast, and obtaining muddy liquor; mixing the concentrated solution of hawthorn, red jujube, medlar and ginger juice to obtain mixed and concentrated solution, and then adding deoxygenated water into the mixed and concentrated solution to dilute the mixture, adjusting the PH value to 4-4.4 by edible lactic acid, thus obtaining the mixed liquid; adding the mixed liquid into the muddy liquor, and then filtering, canning and sterilizing, thus obtaining the finished product. In the preparing process, the black rice is utilized to replace the ordinary rice, the dark beer colourant is not needed to match colors, the concentrated solution of the hawthorn, the red jujube, the medlar and the ginger juice are added, and the nutritional value is rich.

Description

technical field [0001] The invention relates to the field of beer production, in particular to a warm beer production process. Background technique [0002] At present, most of the beer that people drink is produced with water, malt, rice, and hops. It is more suitable for drinking in summer, but there are few types of beer suitable for drinking in winter. On the basis of ordinary beer, a small amount of one or two warming substances and dark beer pigments are added for coloring, and its nutritional value is limited. Contents of the invention [0003] The invention provides a manufacturing process of warm beer, which uses black rice instead of common rice, does not need dark beer coloring, and adds extracts of hawthorn, red dates, wolfberry and ginger juice, which has rich nutritional value. [0004] Technical scheme of the present invention is: [0005] A kind of manufacture craft of warm beer, comprises the following steps: [0006] (1) After crushing black rice, add ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/645
Inventor 杜继龙
Owner HUANGSHAN YINGKESONG BEER
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